Delicata Squash, Garbanzo and Tofu Curry

Curried squash and tofu make for a perfect vegetarian dish that's easy to add to your dinner recipe rotation.

Course: Entree

Keyword: acorn squash, coconut, curry, delicata squash, fall 2018, garbanzo beans, tofu, vegetarian

Servings:

Calories: 658kcal

Author: Jorge de la Torre

Combine curry powder, salt and pepper in a small bowl.
Pat tofu dry with a paper towel, and cut into 1-inch cubes. Toss tofu in a medium bowl with 1 teaspoon of curry mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium- high heat. Add tofu and cook, stirring every 2 minutes until browned, 6–8 minutes total. Transfer to a plate.
Heat remaining 2 teaspoons oil over medium-high heat. Add squash, onion, ginger and remaining spice mixture; cook, stirring, until vegetables are lightly browned, 4–5 minutes.
Add coconut milk; bring to a boil. Add greens and cook, stirring until slightly wilted, about 1 minute.
Return tofu to the pan; add garbanzos. Cover and cook, stirring once or twice, until squash and greens are tender, 3–5 minutes.
Remove from heat, and stir in cilantro. Serve over rice, quinoa, barley or any cooked grain you like.

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